The Upper Skagit Valley has always attracted the most interesting and memorable folks, and Mountain Song saw many of them pass through its doors at one time or another.  During its twenty-year history, the restaurant was a place where one could perhaps share a meal with friends, or come together for a gathering or celebration. David, one of the members who worked at MSR for most of its life, wrote this in Lemley Chapel's Guestbook memorializing the passing of his friend Ken A in April 2016: Back when there was a Mountain Song restaurant in Marblemount, we had a Halloween event every October. Big local crowd, bizarre costumes. So one year there was this guy I didn’t recognize hanging out. No costume really, never heard him talk. Finally, I had to approach him–leaning on a wall, one leg bent back, foot against the wall. Levis plus a white T-shirt with that iconic image of a scary open-mouth shark. Said “Jaws” under it. Bottle opener hung around his neck. He says “Hi Dave.” Blew my mi...

Asian Peanut Soup - Mountain Song Restaurant Recipe > Makes approx: 1 gal INGREDIENTS 2 qt water ½ lb diced carrot ½ lb diced fresh onion 1 stalk celery, diced 7 tsp vegetarian soup base 1 tsp garlic powder 1 tsp dried ground ginger ¼ tsp dried red pepper flakes 2 Tbs finely chopped fresh parsley 4 Tbs soy sauce ---------- ½ cup butter ½ cup flour ---------- 1 lb peanut butter ---------- 1 cup 2% milk PREP DETAILS Bring vegetables, herbs & seasonings to boil then turn to simmer and cook covered until vegetables are tender. Cook roux o f butter and flour, whisking over medium heat for about 2 minutes, then stir into soup . Add peanut butter to soup, stirring well until fully softened and incorporated. Finish soup by a d ding the milk just before serving, reheating a bit if necessary. Aka "APS" - This recipe ...

  Split Pea Soup - Mountain Song Restaurant Recipe > Makes approx: 1-1/8 gal INGREDIENTS 3- 1/3 qt  water 1 qt   dry split peas 1½   large onions, chopped 1½  stalks celery, chopped 1  large carrot, chopped ---------- 1 tsp  garlic powder 1 tsp  dried thyme 1 tsp  salt 2 heaping Tbs  parsley flakes 2 tsp  dried basil 2+ Tbs   butter 1/3 cup  vegetable soup base ----------- 1 qt  ice cubes (or ¾ qt more water) PREP DETAILS Bring peas and vegetables to boil then turn to simmer and cook covered for 1½ hours, or until vegetables and peas are tender. Stir in remaining ingredients and simmer another 30 minutes. Remove lid, cool pot in water bath or sink until soup reaches room temperature, changing bath water when warm. Finish by adding ice if going into refrigerated storage, or add the...